Menu
Cucumber Tomato Salad Cucumber Tomato Salad
Fresh Mozzarella and Tomato Salad Fresh Mozzarella and Tomato Salad
Italian Tomato Cucumber Salad Italian Tomato Cucumber Salad
Tomato Broccoli Salad Tomato Broccoli Salad
Cucumber Tomato and Green Onion Salad Cucumber Tomato and Green Onion Salad
Broccoli Tomato Salad Broccoli Tomato Salad
Garden Cucumber Tomato Salad Garden Cucumber Tomato Salad
Pizza Salad with Tomato Vinaigrette Pizza Salad with Tomato Vinaigrette
Cucumber and Red Onion Salad Cucumber and Red Onion Salad
Kohlrabi, Cucumber and Tomato Salad Kohlrabi, Cucumber and Tomato Salad
Radish Cucumber Salad Radish Cucumber Salad
Feta Cucumber Salad Feta Cucumber Salad
Watermelon and Tomato Salad Watermelon and Tomato Salad
Tomato Feta Salad Tomato Feta Salad
Tomato Onion Salad Tomato Onion Salad
Watermelon Tomato Salad Watermelon Tomato Salad
Green Pepper Tomato Salad Green Pepper Tomato Salad
Bread and Tomato Salad Bread and Tomato Salad
Italian Cucumber Salad Italian Cucumber Salad
Sliced Tomato Salad Sliced Tomato Salad

Tomato-Cucumber Mozzarella Salad

11 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 20 min. + chilling

Makes

8 servings

Updated: Sep. 13, 2023
I used fresh mozzarella for the first time last year and loved it. I wanted to incorporate it into as many dishes as possible and came up with this tomato cucumber basil salad. It has quickly become a mainstay at my house. —Jennifer Klann, Corbett, Oregon
Tomato-Cucumber Mozzarella Salad
Tomato-Cucumber Mozzarella Salad Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 3 medium tomatoes, chopped
  • 1 English cucumber, quartered and cut into 1/4-inch slices
  • 1 small green pepper, chopped
  • 1/4 cup thinly sliced onions
  • 12 pitted Greek olives, sliced
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh basil
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 4 ounces fresh mozzarella cheese, cubed

Directions

  1. In a large bowl, combine tomatoes, cucumber, green pepper, onions, olives, parsley and basil. In a small bowl, whisk oil, vinegars, sugar, salt, oregano and pepper. Pour over salad; toss to coat.
    Cover and refrigerate for at least 15 minutes. Just before serving, toss in cheese. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 160 calories, 14g fat (3g saturated fat), 11mg cholesterol, 265mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 3 fat, 1 vegetable.